Oxmoor House
Yield
Serves 4

Topped with buttery fresh-baked croutons, here is a tomato soup that is anything but ordinary.

How to Make It

Step 1

Heat oil in a Dutch oven over medium heat; add onion and garlic and sauté until onion is translucent. Add celery and carrot; cook 5 more minutes. Add remaining ingredients and bring to a boil. Reduce heat; cover and simmer 1 1/2 hours or until thickened. Ladle soup into 4 bowls; top each serving evenly with Italian Croutons.

Step 2

Italian Croutons:

Step 3

Cube bread and place in a large plastic zipping bag; set aside. Combine butter and seasoning; pour over bread. Mix well; arrange bread cubes on an ungreased baking sheet. Bake at 425° for 10 minutes; turn bread cubes and bake 5 more minutes.

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